Friday, August 16, 2013

Summer Salad

1 can of pinto beans, drained
1 can of blackeyed peas, drained
1 can of corn
1 jalepeno
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1/4 cup oil (original recipe is 1/2 cup, but I don’t think that much is necessary)
1 tsp black pepper
3/4 cup sugar (I used baking Stevia to save on calories)
3/4 cup cider vinegar

1. Chop up all the peppers, onion, and jalepeno (this is where having a chopper is nice, especially since I usually make triple batches for parties)
2. Put the oil, pepper, sugar, and vinegar in a saucepan. Bring to boil to dissolve and then let cool.
3. Mix all the ingredients together and let sit in fridge overnight.

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